• 6 small young carrots, cut in rings
• 12 very small new potatoes
• 12 small spring onions, cut in rings
• 2 oz. (6o g.) butter
• bouquet of thyme, parsley and mint
• 1 tablespoon flour
• salt
• i teaspoon caster sugar
• ¾ pint (4½ dl.) of white stock (or stock up make to ¾ pint with a glass or two of white wine)
• heart of 1 medium-sized lettuce
• 1 lb. (½ k.) shelled young peas
• ¼ pint (1½ dl.) (double) cream

Just melt the butter and toss all the vegetables except the peas and the lettuce in it together with the bouquet. Stir in the flour very gently. Add the stock and white wine and sugar. Cover and simmer for 10 minutes. Add the heart of the washed lettuce cut into strips and the peas, and simmer for another 10 minutes or till all the vegetables are tender. Remove from heat and stir in the cream. The sauce should be only a little thinner than the cream.

Serve as a separate course with croûtons or as an accompaniment to chicken, sole, veal, or any delicate meat or fish.